Description
This vibrant Broccoli Grape Salad is a perfect balance of garden-fresh crunch and natural sweetness. Featuring raw broccoli florets, juicy red grapes, crisp English cucumber, and toasted pine nuts, it is brought to life with a tangy, creamy dressing and the smoky saltiness of crispy turkey bacon. Ideal for potlucks or as a refreshing side dish, this nutritious salad is easy to prepare and holds up beautifully in the refrigerator for a delicious make-ahead meal.
Ingredients
6 oz turkey bacon, chopped and cooked until crispy
1/4 cup pine nuts, lightly toasted
1 lb broccoli crowns (about 2 heads), cut into bite-sized florets
1/2 English cucumber, thinly sliced into half-moons
1 1/2 cups red seedless grapes, halved lengthwise
1/4 cup red onion, finely diced
1/2 cup Greek yogurt or mayonnaise-based dressing
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
Instructions
In a large skillet, cook the turkey bacon until crispy, then drain on paper towels and set aside.
In a dry pan over medium-low heat, toast the pine nuts until golden brown, then remove immediately to prevent burning.
In a large mixing bowl, combine the broccoli florets, cucumber slices, halved grapes, and diced red onion.
In a small bowl, whisk together the dressing ingredients until smooth.
Pour the dressing over the salad and toss well to combine all ingredients evenly.
Fold in the crispy turkey bacon and toasted pine nuts just before serving to maintain their crunch.
Notes
Substitute sunflower seeds for pine nuts if you are on a budget or have nut allergies. This salad tastes best after resting in the refrigerator for 30 minutes to allow the flavors to marry. Store leftovers in an airtight container for up to 3 days.